Elegance and deliciousness are two important elements for an intimate meal. Crispy Salmon is the perfect date night choice that’s just so satisfying. Lift the mood with this flavorful flaky, panko-crusted salmon baked to golden delight. Served with all your favorite sides, Crispy Salmon is always the right decision when it comes to long-term dinner commitments. You will surely fall in love!
Ingredients
- 1 (3.3-pound) whole side salmon
- 1/4 cup unsalted butter
- 4 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons dried herbs de Provence or Italian seasoning
- 1/2 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 3 eggs
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –On a cutting board, add the salmon side.
Step 4 –With a sharp knife, starting with the tail end, cut the meat away from the skin; firmly hold the skin in one hand. Hold the knife at a low angle and continue to slice between the skin and the meat until you reach the end of the salmon.
Step 5 –Cut the salmon into 8-10 equal portions.
Step 6 –Place the salmon fillets in an air-tight container and transfer them to the refrigerator.
Step 7 –In a large skillet over medium heat, melt the butter.
Step 8 –Add the panko breadcrumbs, the garlic powder, the herbs de Provence, the extra salt, and the extra black pepper to the melted butter and cook, stirring frequently, until the panko breadcrumbs are golden-brown.
Step 9 –Transfer the seasoned panko mixture to a large shallow dish and let it cool to room temperature.
Step 10 –In a separate large shallow dish, add the eggs, the mayonnaise, the Dijon mustard, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and whisk to combine.
Step 11 –Transfer the salmon fillets from the refrigerator and dry off the outside of each with a paper towel.
Step 12 –Individually coat each of the salmon fillets completely in the egg mixture, then press each fillet into the seasoned panko mixture to fully coat.
Step 13 –Transfer the coated salmon fillets to the prepared baking sheet, arranging them in a single layer with a few inches of space between them.
Step 14 –Bake until the salmon fillets flake easily with a fork and reach an internal temperature of 145 degrees F, about 15-18 minutes.
Step 15 –Serve.
